Jordan Zucker's Dining, Drinking, Dating, and Dancing Adventures

Ex Latke

I’m a latke girl. Fried potato mixture adorned with any numerous divine trimmings is worth 8 days of presents to me.
So I always try to come up with fun flavors.
Last year, in NYC we had mushroom, triple onion, zucchini/carrot, and goat cheese. This year I made sweet potato/beet, bacon/leek, spinach/ricotta, and butternut squash/cinnamon.

Dear God, the bacon leek latkes were a hit. Just sayin. – JZ

My Hannukah party also happened to coincide with my ex’s (from last year) episode of Millionaire Matchmaker airing on Bravo. So it turned into latke, wine, and screening party. It was a pretty brutal episode. Most people realize that reality TV is still TV, and hence is manipulated to not really be reality. But the poor guy really got a beating. I feel bad.

Here are the recipes for the latkes:

Sweet Potato and Beet Latkes

Sweet Potato Beet Latkes

Ingredients:
3 sweet potatoes (They’re light in color – the orange guys are the yams. Both look like turds to me though. You can’t even take me to the market.)
3 small beets
1 yellow onion
1 c flour
3 eggs
oil
salt
pepper
ice on hand for oil splatter burns (latke making is not for the meek)Procedure:
Peel the potatoes and the beets. After they’re peeled you can put them in a bowl with water to prevent color change. Shred the potatoes and the beets. Using a Cuisinart is not cheating. I’ve done both ways to humor myself. Cuisinart wins. Throw grated sweet potatoes and beets in a colander. Grate the onion. Add it to the colander. Sprinkle with a ton of salt. Seriously, at least a T, potatoes need salt. Grind some pepper and let it drain for a bit. Whisk the eggs. Squeeze out excess moisture and transfer to a big bowl. Add the eggs and flour and mix everything with your hands until well combined. Pour some oil (I usually use canola) in a fry pan and heat it to high. Spoon a little of the latke batter into the pan and press down with a spatula to form a little pancake. Depending on the size of your pan and the size of your pancakes you can make 2 – 6 at a time. When the under side is starting to brown, flip them over and cook the other side. Transfer to a paper towel lined plate to drain. Serve with plain yogurt or apple sauce. Fine, serve with sour cream too. (These ARE the veggie ones though, just sayin.)

Bacon and Leek Latkes

BACON leek latkes

Ingredients:
4 lbs. potatoes (I use golden russet)
2 lbs. bacon
2 leeks, finely chopped, rinsed and drained
1 yellow onion
½ c chives, finely chopped
1 c flour
3 eggs
oil
salt
pepper
ice on hand for oil splatter burns (latke making is serious business)Procedure:
Place the bacon strips on a foil lined tray and put in a 425 degree oven for 15 minutes until crispy. Remove from oven, transfer to a paper towel lined plate and crumble. Set aside.
Peel the potatoes. After they’re peeled you can put them in a bowl with water to prevent color change. Shred the potatoes and the onion. Again, using a Cuisinart is not cheating. I’ve done both ways to humor myself. (That’s what she said.) Cuisinart wins. Throw grated potatoes and onions in a colander. Sprinkle with a ton of salt. I don’t measure because I don’t want to know how much I’m using. Ignorance is bliss in this case… Grind some pepper and let it drain for a bit. Whisk the eggs. Squeeze out excess moisture and transfer to a big bowl. Add the bacon, leeks, chives, eggs and flour and mix everything with your hands until well combined. Pour some oil (I usually use canola) in a fry pan and heat it to high. Spoon a little of the latke batter into the pan and press down with a spatula to form a little pancake. Depending on the size of your pan and the size of your pancakes you can make 2 – 6 at a time. When the under side is starting to brown, flip them over and cook the other side. Transfer to a paper towel lined plate to drain. Serve with sour cream. Brag about your bacon latkes.

Spinach Ricotta Latkes

The Spinach Ricotta was the crowd fave

Ingredients:
3 lbs. potatoes (I use golden russet)
1 lb. box of baby spinach, finely chopped
1 8 oz. container of ricotta cheese, drained
1 yellow onion
½ c chives, finely chopped
1 c flour
3 eggs
oil
salt
pepper
ice on hand for oil splatter burns (latke making aint no joke)Procedure:
Peel the potatoes. After they’re peeled you can put them in a bowl with water to prevent color change. Shred the potatoes and the onion. Do everyone a favor and just use a Cuisinart. Throw grated potatoes and onions in a colander. Sprinkle with a ton of salt. Don’t pay attention to the massive amount you used. Grind some pepper and let it drain for a bit. Whisk the eggs. Squeeze out excess moisture and transfer to a big bowl. Add the spinach, ricotta, eggs and flour and mix everything with your hands until well combined. Pour some oil (I usually use canola) in a fry pan and heat it to high. Spoon a little of the latke batter into the pan and press down with a spatula to form a little pancake. Depending on the size of your pan and the size of your pancakes you can make 2 – 6 at a time. When the under side is starting to brown, flip them over and cook the other side. Transfer to a paper towel lined plate to drain. Serve with any topping that makes you happy.

Butternut Squash Latkes

Butternut Squash Latkes

Ingredients:
2 lbs. potatoes (I use golden russet)
1 butternut squash, peeled and seeded
1 T cinnamon
1 yellow onion
½ c tarragon, finely chopped
1 c flour
3 eggs
oil
salt
pepper
ice on hand for oil splatter burns (latke making at your own risk)Procedure:
Peel the potatoes. After they’re peeled you can put them in a bowl with water to prevent color change. Shred the potatoes, squash, and the onion. Fine, you’re hard core, use a hand grater. But if you use a Cuisinart, don’t look to me to call you lazy. I try to use equal parts potato/squash. Depending on the size of the squash you may not use all of either one. Throw grated potatoes, squash and onions in a colander. Sprinkle with salt and pepper. Use your own judgment on seasoning. Whisk the eggs. Squeeze out excess moisture and transfer to a big bowl. Add the cinnamon, tarragon, eggs and flour and mix everything with your hands until well combined. Pour some oil (I usually use canola) in a fry pan and heat it to high. Spoon a little of the latke batter into the pan and press down with a spatula to form a little pancake. Depending on the size of your pan and the size of your pancakes you can make 2 – 6 at a time. When the under side is starting to brown, flip them over and cook the other side. Transfer to a paper towel lined plate to drain. Serve with chocolate sauce. Kidding. Use what you like.